P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Shanghai Waldorf Salad


Chopped kale, apples, grapes, candied walnuts, miso vinaigrette

SHANGHAI WALDORF SALAD
PF Chang's Restaurant Copycat Recipe

Salad:
kale
handful green grapes
4–5 radiccio
1 apple
2-3 stalks of celery
2 small tomatoes or a few cherry tomatoes
1/4 cup caramelized walnuts: walnuts, 1 tablespoon agave, 1 teaspoon coconut oil

Miso Dressing:
4 1/2 tablespoon miso paste,
4 1/2 tablespoons agave
3 tablespoons rice vinegar
3 tablespoons mustard

Prepare the miso dressing.

Cut all the salad ingredients into bite size pieces, add to miso dressing, mix well, so the dressing covers all ingredients evenly.

In a pan, heat the coconut oil, then add the walnuts and agave, saute until the walnuts are nicely caramelized. Add the walnuts over the over the salad.



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